Development of online sampling and matrix reduction technique coupled liquid chromatography/ion trap mass spectrometry for determination maduramicin in chicken meat

An online sampling and matrix reduction technique coupled liquid chromatography electrospray–ion-trap mass spectrometry was developed for rapid analysis of maduramicin (MAD) residue in chicken meat. Multiple-reaction monitoring of mass spectrometry in positive ion mode was used to detect maduramicin. A post-column continuous infusion of internal standard (nigericin) with matrix-matched calibration method was utilised for quantification. The linear concentration range of the calibration curve was 0–10.0 ng mL−1 (r2 = 0.999). The limit of detection (quantification) was 0.08 ng g−1 (0.28 ng g−1). The analytical accuracy of chicken meat samples for four spiked MAD concentrations (0.5, 1.0, 5.0, and 10.0 ng g−1) was 84–97% and their corresponding intra-day and inter-day precisions were 3.7–5.0% and 5.8–7.9%, respectively. The analysis time for one sample was 10 min. The application of the method for incurred chicken samples elucidates that MAD residue in chicken meat decreases during the withdrawal period.